Cashew Chili - The Veggie Table

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Cashew Chili

Cashew chili is easy, delicious, filling, and vegetarian. What more can you ask for? :-)

Yield 4 servings
Time 20 minutes
Tools
  • knife
  • wok, Dutch oven, or large saucepan
  • wooden spoon
Ingredients
  • 1 T olive oil
  • 1 stalk celery
  • 2 medium onions
  • 1 green bell pepper
  • 2 c canned tomatoes, with juice
  • 1-2 cans kidney beans, in water
  • 1 t black pepper
  • 1 t minced basil
  • 1 t minced oregano
  • ½-1 T chili powder
  • ¼ t cumin
  • 1 bay leaf
  • 1-2 T cider vinegar
  • ½-1 c cashews
Directions Chop the celery, onions, and bell pepper, then sauté them in olive oil until tender.

Add tomatoes and beans (with water) and all spices. Cover and simmer for 5-10 minutes, until you’re happy with the amount of liquid. Add vinegar and cashews. 

Taste and adjust seasonings, remove bay leaf, and serve.

Notes I like chunky chili with mostly kidney beans and cashews. If you prefer something soupier, use the smaller amounts of beans and nuts.

Here’s another vegetarian chili recipe

  Key to abbreviations and conversions
Soup Index     Vegan Recipes     Vegetarian Cookbooks

 

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